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Ingredients

½ cup cherry tomatoes

1 tbsp olive oil

2 6-8 inch pre-baked pizza crusts (this recipe uses Boboli 8 inch)

1 cup pesto (we used the Kirkland brand from Costco)

2/3 cup shredded mozzarella cheese

2 medium zucchini (use a wide mouth peeler to cut them thinly into ribbons)

6 basil leaves (cut into thin ribbons)

1/4 tsp sea salt

¼ tsp pepper

From The Author

One thing that the longer days of summer mean is an abundance of vegetables, especially zucchini. Gardens are bursting with zucchini and summer squash this time of year! Don’t shy away from this seemingly unremarkable vegetable. It may seem as though you run out of ways to use it before your garden is empty, but it can be used in a bunch of different ways! Try it roasted as a side dish and then add any leftovers to a breakfast scramble the next day. You can even use zucchini to add body and a dose of vegetable to various smoothies. One of our Executive Chef, Leslie Myer’s, favorite uses of zucchini is as a pizza topping. Peeling them into large ribbons with a wide mouth peeler makes for a wonderful, light addition to any pizza.

Why add this Recipe to Your Healthy Eating Collection?

Remember that any green vegetable or herb is widely considered the gold standard of nutrition. In addition to zucchini and basil, the pizza sauce is chock full of lycopene, which is the carotenoid antioxidant responsible for the red color of tomatoes. Lycopene is well known as a powerful antioxidant that decreases your risk of cancer and heart disease. Cooking tomatoes also increases the strength of its antioxidant compounds.

In a perfect world, we might make our own pizza crust. However, most people have busy lives. You can make this recipe in only 20 minutes by simply purchasing a premade crust. For the cheese, we have chosen full-fat mozzarella because it melts much better than the popular part-skim.

A great way to know if you’re getting the right number of calories and nutrients to reach your health goals is by tracking what you eat. One easy way to do this is by logging your daily food consumption into the MyFitnessPal app on your smartphone or computer. You can find this recipe by searching for “Home Care Assistance’s Summer Vegetable Pizzetta.”

  1. Preheat the oven to 400°F.
  2. In an oven proof pan or dish, toss cherry tomatoes with 1 Tbsp olive oil. Roast for 10 minutes and then remove from the oven.
  3. Remove the pizza crusts from the package and place on a pizza or baking sheet.
  4. Spread ½ cup of sauce onto each of the crusts, leaving a ¼ inch rim.
  5. Top each pizza with 1/3 cup shredded mozzarella.
  6. Top each pizza with a generous amount of zucchini ribbons and the roasted tomatoes.
  7. Sprinkle with salt and pepper.
  8. Cook for 15 minutes or until cheese is melted.
  9. Remove and top with basil.
Nutrition Facts

Serving Size 1 piece

Serving Per Container 4

Amount Per Serving
Calories 404 Calories from Fat
% Daily Value*
Total Fat 22g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 13mg
Sodium 747mg
Total Carbohydrate 40g
Dietary Fiber 2g
Sugars 3g
Protein 15g
Vitamin A 19% Vitamin C 30%
Calcium 30% Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

About the Author(s)

Leslie Myers is a culinary professional with over thirty years of experience including healthy eating and cooking specialist, culinary instructor, restaurant owner and operator, caterer, operations manager, pastry chef, raw foods chef and culinary instructor. She is the owner of Foodsense, Now, a Solana Beach-based company which focuses on healthy eating for athletes. She is also the Professional Chef for Home Care Assistance, where she creates delicious recipes that promote brain health and healthy longevity and are appropriate for the changing dietary needs of seniors.

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